RECIPES BAKERY
Mani Bread
INGREDIENTS
- 3000 g Skliro Petromilou
- 1000 g Extra Zimoto
- 1000 g Zimoto
- 100 g salt
- 100 g yeast
- 50 g vinegar
- 3500 g water
INSTRUCTIONS
- Knead well for 3 minutes at the 1st speed and for 7-8 minutes at the 2nd speed.
- Immediately cut 1000 g and knead into a loaf.
- Put on bread boards and put in the oven for 60-70 minutes.
- Dump onto a baking sheet and score all around.
- Bake at 210°C with steam for 45-55 minutes.
THE FLOURS OF THE RECIPE
Rustic Flour
Mani Bread
INGREDIENTS
- 3000 g Skliro Petromilou
- 1000 g Extra Zimoto
- 1000 g Zimoto
- 100 g salt
- 100 g yeast
- 50 g vinegar
- 3500 g water
INSTRUCTIONS
- Knead well for 3 minutes at the 1st speed and for 7-8 minutes at the 2nd speed.
- Immediately cut 1000 g and knead into a loaf.
- Put on bread boards and put in the oven for 60-70 minutes.
- Dump onto a baking sheet and score all around.
- Bake at 210°C with steam for 45-55 minutes.